1 (14 ounce) can crushed pineapple with juice
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1/4 cup lemon juice
1 egg
1 (3.9 ounce) package instant vanilla pudding mix
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, combine pineapple juice, cream cheese and sugar. Mix until smooth. Stir in lemon juice and egg. Pour mixture into pie crust. Sprinkle pudding over pineapple and cherry slices.
Bake in preheated oven for 1 hour, or until toothpick inserted in center of pie comes out clean. Smooth with a knife or by spoon. Serve warm or cold.